Description |
xv, 393 pages : illustrations ; 25 cm |
Series |
Advances in meat research ; v. 10 |
|
Advances in meat research ; v. 10
|
Contents |
1. The origin and concept of HACCP / H. E. Bauman -- 2. The HACCP system and how it fits into FSIS programs / M. G. Manis -- 3. Implementation of HACCP program on farms and ranches / H. F. Troutt, J. Gillespie and B. I. Osburn -- 4. Implementation of the HACCP program by meat and poultry slaughterers / S. J. Goodfellow -- 5. The use of HACCP for producing and distributing processed meat and poultry products / R. B. Tompkin -- 6. Implementation of the HACCP program by the fresh and processed seafood industry / E. S. Garrett, M. Hudak-Roos and D. R. Ward -- 7. Risk analysis, HACCP and microbial criteria in meat and poultry systems / K. B. Harris, H. R. Cross, G. R. Acuff and N. B. Webb -- 8. Relationship of the HACCP system to Total Quality Management / N. B. Webb and J. L. Marsden -- 9. HACCP for delicatessens and meat, poultry and seafood retailers / R. J. Price -- 10. HACCP-TQM for retail and food service operations / O. P. Snyder, Jr. -- 11. The HACCP program and the consumer / M. R. Roberts -- 12. Organization and management of HACCP programs / D. M. Theno -- 13. Predictive microbiology and HACCP / T. Ross and T. A. Mcmeekin -- 14. National and international cooperation on governmental regulations for meat, poultry and fish inspection / B. F. Dennis |
Analysis |
Food Quality control |
|
Food Quality control |
Bibliography |
Includes bibliographical references and index |
Subject |
Fishery processing -- Processing -- Inspection -- Risk assessment.
|
|
Fishery processing.
|
|
Food industry and trade -- Quality control.
|
|
Food industry and trade -- Safety measures.
|
|
Food adulteration and inspection.
|
|
Food processing plants -- Sanitation.
|
|
Food -- Microbiology.
|
|
Food -- Quality.
|
|
Hazard Analysis and Critical Control Point (Food safety system)
|
|
Meat industry and trade -- Quality control.
|
|
Meat industry and trade -- Sanitation.
|
|
Meat inspection -- Risk assessment.
|
|
Meat industry and trade.
|
|
Poultry -- Processing -- Inspection -- Risk assessment.
|
|
Poultry -- Processing.
|
|
Risk assessment.
|
|
Slaughtering and slaughter-houses -- Quality control.
|
Author |
Dutson, Thayne R., 1942-
|
|
Pearson, A. M. (Albert Marchant), 1916-
|
LC no. |
95076796 |
ISBN |
075140229X |
|